Best Spanish Polvorones Cookies Polvorones Espanoles Recipes

POLVORONES DE CANELE (CINNAMON COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
• Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.

SPANISH POLVORONES

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Pour flour onto a cookie sheet.
• Place the flour in the oven and toast it for about 8 minutes, occasionally stirring it so it toasts evenly. Alternatively, place flour in a non-reactive pan on the stove at medium heat and toast for 8 to 10 minutes while stirring. Remove from oven or pan and set aside.
• Place raw almonds on another cookie sheet. Toast the almonds until they change color just slightly, or about 8 to 10 minutes.
• Remove and place almonds into a food processor. Process almonds until they are finely ground into a flour-like texture.
• Reduce oven temperature to 250 F. In a large mixing bowl, cream butter, sugar, salt, and vanilla together with a hand or electric whisk.
• Add the flour and finely ground almonds to the butter mixture and incorporate all the ingredients well. The resulting dough will be very crumbly.
• Place a sheet of waxed paper on a cutting board or another flat work surface. Press the dough together to form a ball. Then press the dough onto the waxed paper.
• Carefully flatten it down with a floured rolling pin, into a 1/2-inch uniform thickness. Use a cookie cutter to cut out the cookies.
• Since the dough is dry and flakey, use a small spatula to carefully move the cookies to the cookie sheet.
• Bake cookies for 25 to 30 minutes until you see golden brown on the edges. Allow cookies to cool completely before removing them from the cookie sheet. They are so delicate that moving them while still hot will break them apart.
• Once cooled, sift powdered sugar over the cookies and serve. Cookies can be stored in an airtight container for up to 10 days.

SPANISH POLVORONES COOKIES/ POLVORONES ESPANOLES

Steps:

• 1. Cut shortening into the granulated and powdered sugars in a large mixing bowl. Add the ground almonds, almond extract and cinnamon and mix well. Next mix in flour one cup at a time. Mixture will be crumbly and dry. You may want to use your hands as I do to mix together. As you add the last cup of flour your mixture will be very crumbly. Just mix all the ingredients very well.
• 2. Next beat the egg yolk and add to the mixture mix into the dough as well as possible. Refrigerate the dough for at least two or more hours.
• 3. After two hours or more divide the dough into four portions. Using a portion of the dough at a time, roll or form a rope 1 - 1 1/2 inches wide. Lay the rope on a cutting board and flatten the rope slightly. Slice the rope diagonally to make diamond -shaped cookies.
• 4. Preheat oven to 350 degrees 20 minutes before baking. Lay cookies on ungreased cookie sheets. Bake for 25 to 30 minutes. Allow them to cool on the cookies sheet for 5-10 minutes. They are very crumbly, So once cooled slightly, very carefully remove them using a spatula. Cookies are delicious and will melt in your mouth. Enjoy. I will be baking these for the holidays and will post my picture when I bake them.